This light and refreshing weeknight meal is sure to please your seafaring crew! It goes together in a heartbeat and has all the flavor, but far fewer calories, of the butter soaked version you get in a restaurant. You save time buying your shrimp already peeled and deveined. I added some sugar snap peas for color and health points. Frozen sweet peas would also do in a pinch.

1 1/2 cups white or brown rice, uncooked
1 1-2 lb bag medium, frozen, uncooked, peeled and deveined shrimp (bonus if the tails are removed)
3 tbs butter
juice of 1 medium or large lemon
4 cloves garlic, minced
1 1/2 cups fresh sugar snap peas
2 tbs fresh mint (or flat leaf parsley), finely chopped
salt and pepper to taste

Cook your rice according to package directions. While your rice cooks, heat a large skillet over medium-high heat and melt your butter. Add garlic at once, and stir frequently so that it won’t burn,, but begins to turn a nice golden color. Add your shrimp (still frozen) and let it come to a little simmer, and the shrimp begin to turn pink and are no longer frozen together. Add the lemon juice and sugar snap peas and cook about 5-7 minutes until the peas are a bit soft but still vibrant green and the shrimp is no longer translucent. Don’t overcook the shrimp or the peas or you lose all that fresh flavor! Remove from heat and stir in the chopped mint. Season with salt and pepper at the table. Serve immediately over the rice, and don’t forget all that juice in the pan! That’s where the flavor is. A handful of fresh strawberries on the side really complimented this meal! Yummmmm!!

Serves about 4-5 depending on the amount of shrimp you use. We had a 1.4 lb bag and this meal fed one hungry dad, one dieting mom, and 4 small children (no leftovers).

Yes, peanut butter is great for you! It is a good fat. And paired with a little natural sweetness, whole grain bread, a quick soup, and only about 20 minutes from start to finish, you have yourself a meal that’s bound to please the whole family.

Easy Chicken Soup

6 cups chicken broth (if using canned, make sure to get a low sodium, low fat version…and organic is always a plus)
2 large carrots, peeled and sliced to about 1/4 inch
1 cup frozen peas
2 cups cooked chicken, shredded  — rotisserie chicken is also great (avoid canned chicken unless you can find a trusted, preservative free, low sodium/organic variety)
1 tablespoon extra virgin olive oil

Heat oil in the bottom of a soup pot on medium high heat. Cook carrots, about 7-8 minutes, or until just soft. Pour chicken broth over carrots and let it come to a soft simmer. Add the chicken and peas. Bring to a boil and reduce heat to medium. Let simmer, stirring occasionally, about 12-15 minutes (this is a good time to make those sandwiches). Season with salt and pepper or hot sauce at the table. Serves 6ish.

*Don’t feel like sandwiches along side? Add some cooked pasta at the end, or serve with crusty warm bread.

Grilled Peanut Butter Sandwiches

2 slices whole grain bread
2 tablespoons peanut butter (or 1 tablespoon if feeding children under 2)
raw honey (avoid if feeding children under 2, see note below)
banana, sliced (about half a banana for each sandwich)
ground cinnamon
olive oil spray (optional)

Heat indoor grill or non-stick skillet. Spread the peanut butter evenly over
one slice of bread. Top with banana slices, a drizzle of honey, and a tiny sprinkle of cinnamon. Spray the outside of each side with a little bit of olive oil. Grill until both sides are evenly brown and toasty and the peanut butter and honey are happily oozing out over the edges. Serve warm along side the soup.

*If you have peanut allergies, try substituting with almond butter or other natural nut butter. If anyone has aversions to honey or if you’re feeding children less than 2 years of age, a pure maple syrup is also a nice substitute — but make sure the first ingredient isn’t corn syrup. Feeling naughty? Try adding Nutella, chocolate chips, dulce de leche, or serve it on cinnamon swirl bread. I won’t tell if you don’t…